I Accept

We use cookies to ensure you get the best experience on our website. By continuing to browse the site you accept the use of cookies as outlined in our Privacy Policy.

You are here: Recipes > Flower Cake Recipe

Flower Cake Recipe

Uploaded by



Baking ingredients

  • 225 g unsalted butter - softened
  • 225 g caster sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  • 200 g self-raising flour
  • 25 g corn flour
  • 3 tbsp milk

Decorating ingredients

  • 125 g unsalted butter - softened?
  • 400 g icing sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 4 tbsp raspberry jam
  • 15 kg Renshaw White Ready to Roll Icing
  • 250 g Deep Purple Ready to Roll Icing
  • 250 g Fuchsia Ready to Roll Icing
  • 250 g Yellow Ready to Roll Icing
  • 250 g Lincoln Green Ready to Roll Icing
  • Green royal icing


Baking Instructions:

Step 1

Preheat the oven to 180°C / 350°F / gas mark 4.

Step 2

Cream the butter and caster sugar and add two teaspoon of vanilla extract.

Step 3

Add the eggs, one at a time, adding a spoonful of flour between each.

Step 4

Fold in the rest of the self-raising flour and corn flour and when mixed in, add 3-4 tablespoons of milk.

Step 5

Pour the batter into three 6in round cake tins and bake for about 25 minutes until a cake skewer comes out clean.

Step 6

Leave cakes in their tins on a wire rack for 10 minutes. Turn out on the wire rack and leave to cool completely.

Decorating Instructions:

Step 7

To make buttercream, put the butter into a mixing bowl and beat until creamy in colour and light in texture. Sift the icing sugar into the bowl and combine, then add 3-4 tablespoons of milk and four teaspoons of vanilla extract and beat until smooth.

Step 8

Take half the prepared buttercream and the raspberry jam and sandwich the three layers of the cakes together.

Step 9

Cover the 6in cake with a thin layer of the remaining buttercream.

Step 10

Knead 1.5kg Renshaw White Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out the icing to the desired thickness.

Step 11

Place the sponge cake on an 8in drum and lift the white icing over the cake, smoothing down the sides and over the drum with the palm of your hand. Trim excess icing from the edge of the drum. To give a sheen to the surface, smooth with the palm of your hand.

Step 12

Knead and roll out a selection of Renshaw Deep Purple, Fuchsia, Yellow and Lincoln Green Ready to Roll Icing.

Step 13

Using a selection of flower and leaf cutters, cut out the flowers from the icing and allow to dry on a piece of sponge until set. Cut out leaves and allow to set.

Step 14

Secure the flowers and leaves into position on the cake using royal icing. Using a no2 plain icing tube, pipe leaves and stems onto the cake to compliment the flowers.